Rating: 5 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.

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  • Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.

  • Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.

Nutrition Facts

306 calories; protein 26.3g; carbohydrates 23.7g; fat 12.4g; cholesterol 85.7mg; sodium 1612.8mg. Full Nutrition
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